Goan Spiced Butter Chicken with Cauliflower
Transport yourself to the sandy beaches of southwestern India with this warming alternative to a traditional roast chicken. The whole bird is roasted with Goan spices in butter and then while it is resting, cauliflower is roasted in all the delicious chicken, butter, and spices. It’s impressive for entertaining, or just when you fancy something different. What’s more, any leftovers are perfect for making other curries, spicy chicken soup, or coronation chicken.
Serves 4-6 people
Preparation time: 40 minutes, cooking time: 1 hour 40 minutes
Ingredients
1 whole Sutton Hoo Chicken (remove the giblets)
1 large cauliflower, cut into wedges (don’t make them too small), keeping the leaves.
1 ½ tbsp Goan Curry Powder (we love using Spice Pots Goan Curry Powder)
150g unsalted butter
150g spiced mango chutney (Geeta’s is recommended)
70g raw peanuts, chopped then lightly toasted
1 zest of lime, keeping wedges to serve
150g natural yoghurt
1 bunch of fresh coriander, chopped
Method
Heat the oven to 220°c/200°c fan/gas 7. Melt half the butter in a pan, then stir in half the curry powder, once combined take off the heat immediately. Place the chicken in your chosen roasting tin, then brush the chicken with your spiced butter and season with salt and roast for 20 minutes. After this, reduce the temperature to 140°c / 120°c fan/gas 1 and roast for a further 1 hour or until the chicken is cooked, the juices should run clear when skewering into the breast and thigh.
When the chicken has 10 minutes left, melt the remaining butter in a large pan and stir in the remaining curry powder. Add the cauliflower including the leaves to the pan and toss the ingredients around until the cauliflower is coated in the spiced butter and remove from the heat.
Its now time to let the chicken rest, which enables you to get the best flavour out of your bird. Once the chicken has been transferred to a large serving platter, tip the cauliflower into the roasting tin, allowing it to soak up all the chicken juices. Then roast for around 20 minutes until golden and tender.
Brush the chicken all over with some mango chutney until glossy. Then scatter a handful of the toasted peanuts over the chicken and sprinkle the lime zest and some salt. Tip the roasted cauliflower around the chicken.
Finish by sprinkling your coriander leaves and the remaining peanuts over the chicken and cauliflower. Serve with the yogurt, mango chutney and lime slices on the side.
